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Home / Recipes / American

Dessert for 12

Creme Brûlée Cupcakes

$2.86for 4200 minServes 12

Vanilla cupcakes hold chilled pastry cream and finish under the broiler with a crisp brûléed sugar topping.

Creme Brûlée Cupcakes

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Heavy cream, 8.25 oz$0.22/oz typical8.25 oz$1.83Typical price
Milk, 10 oz$0.04/oz typical10 oz$0.40Typical price
Eggs, 7$0.30 each typical7$2.10Typical price
Butter, 4.5 oz$0.40/oz typical4.5 oz$1.80Typical price
Berries, 2 oz$0.40/oz typical2 oz$0.84Typical price
Total for the servings shown$8.57

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap milk for almondabout $0.01/oz more at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarDried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoaFlourBaking powder and soda

Not included in the cost.

  • 200 minstart to table
  • Involveddifficulty
  • 12servings as written
  • $typical cost tier

AmericanVegetarianKid-friendlyBudgetDesserts

Typical price

$0.71 per serving$2.86 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 cup heavy cream
  • 2/3 cup milk
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1/2 vanilla bean
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup + 2 tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/3 cup granulated sugar
  • whipped cream (optional)
  • 12 fresh raspberries (optional)

Steps

  1. Heat the cream, milk, sugar, salt, and vanilla bean in a 2-quart saucepan until steaming.
  2. Whisk the egg yolks and cornstarch in a medium bowl.
  3. Slowly whisk in the hot cream mixture, then cook it in the saucepan for 5 minutes until thick.
  4. Stir in 1 tablespoon butter, cover the pastry cream, and chill it for 60 minutes.
  5. Heat the oven to 350 F and line a 12-cup muffin pan.
  6. Beat the remaining butter, sugar, egg, egg whites, vanilla, and milk, then stir in the flour, baking powder, and salt.
  7. Bake the cupcakes for 20 minutes, cool for 45 minutes, fill with pastry cream, sprinkle with sugar, and broil for 1 to 2 minutes.

Plan around it

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